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~ raw, vegan, gluten-free, nut-free ~
Well good golly miss molly, these turned out sumptuous. Talk about a savory cracker that is full-bodied in flavor and texture!
This is one of those crackers that doesn’t need a spread or any type of topping. It is divine all by itself. Of course, the onion flavor is predominant but there is a slight lingering sweetness that brings up the rear from the caramelized onions. I realize that this cracker takes quite a few steps to create, but it is well worth it.
I like to create recipes that have multiple uses. If you head over to the post on how to make Caramelized Onions, you will notice that I listed the ingredients needed for a large 5 cups batch or a small 1 2/3 cup batch. What I recommend is that you make a large batch. You will end up with 5 cups of caramelized onions.
You only need 2 cups for this recipe, unless you want to make a double batch. But with the leftover onions, you could make my Caramelized Onion Spread which is mouth-watering-amazing on crackers, in wraps, or to use as a dip for veggies. Or you could make a loaf of Caramelized Onion Bread.
Even putting some of the onions aside to use on your next salad would add a wonderful savory depth of flavor. But wait there’s more! The sauce that is created for the marinating process should be saved. You can thicken it and make a salad dressing too. Goodness, there are just so many wonderful recipes to be made!
Keep in mind when making these crackers that they won’t dry to a firm, crunchy cracker. I am pretty sure that this is due to the olive oil used in the recipe. For one last idea, you could cut this batter into larger squares and create thin bread-like pieces for sandwiches. I hope you try it and enjoy it!
Ingredients:Yields 1 tray
Right out of the dehydrator and ready to be enjoyed.
Can I offer you one?
Hi, just made the onions which are so wonderful. I made another batch. now making the crackers and the mix is very dry. Is that how it should be.
Hello Barbara,
The mix should be “dry”, it should be moist. If it feels too dry and since I can see it, maybe add 1 Tbsp of water till the batter is moist but really thick. Let me know how it goes. Blessings, amie sue
Amie Sue first let me say I’m so excited to try your recipes. I just received a dehydrator…YAY!!! Here’s my question…I already have golden flax meal (already ground). About how much would I measure out to equal the ground flax seed measure? Thanks,
Susan
Hello Susan,
Oh I am so excited for you! You will have a lot of fun with your new dehydrator. May I ask which brand you ordered? When it comes to grinding your own flax seed (which I highly recommend to keep it fresh and full of nutrients) 1 cup golden flax seeds = 1 1/3 cup ground (https://nouveauraw.com/raw-nut-seed-and-grain-flours/flax-seed-flour/). Give or take a smidgen. So for 1 cups worth, grind up 3/4 cup and see what you get. It can differ a little bit, all depending on long you grind it. I hope this helps and keep me posted how it goes with your new toy! Yay! Blessings, amie sue
Hi Amie Sue,
Thank you for posting this recipe. I saw something similar posted elsewhere, but I failed to bookmark or print it. Then when I went back to the site a few weeks later, it was gone — poof! I contacted the web master, but she said she didn’t remember anything like that and that there was no way to go back and look (wierd?). Needless to say, I was bummed and equally inspired when I found yours!
Now to my question: I notice in the photo posted adjacent to the recipe has some kind of black seeds (black sesame seeds?), but there seems to be no mention of these in the recipe itself.
Could you tell me:
1) What kinds of seed these are?
2) What quantity do you use in the recipe?
3) What is the method for incorporating them into the recipe?
Thanks in advance for your assistance.
— Justwendy
Hello Justwendy,
1) What kinds of seed these are? they are black sesame seeds
2) What quantity do you use in the recipe? no measured quantity, just sprinkled them on top
3) What is the method for incorporating them into the recipe? I added them after spreading the batter and scoring it … just before placing in the dehydrator.
Have a great weekend! amie sue
Hi Amie Sue, I would really love to make these, please can you tell me what marinate sauce liquid is? I’m based in the UK and not sure if this is something to buy or something you have made previously?
Thanks, Jo
Good morning Jo,
The marinate sauce liquid is from the caramelized onions. There is a link to how you make those. I hope you do give this recipe a try… they are amazing crackers. Have a blessed and happy day, amie sue
Thank you Amie-Sue :)
You’re welcome Jo :) Blessings, amie sue
This was the first cracker I made and really enjoyed the flavor and process. If you like onions then this is the cracker recipe for you. Thanks Amie Sue
Sweet! Thanks so much for not only trying the recipe but for the feedback. :) We love these crackers too. The flavor can change from batch to batch… all depending on the flavor of the onion that you use. :) Have a wonderful evening NEWu, amie sue